Differenze tra le versioni di "Pasticciotto/en"
(Creata pagina con "For the preparation, a “boat shape” is made in short pastry in which a large quantity of crema pasticcera is placed. Afterwards, this is covered with another layer of shor...") |
(Creata pagina con "Before placing the pastry in the oven, it should be brushed with egg white in order to obtain the peculiar golden colour. With the same recipe are prepared “torta pasticciot...") |
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| Riga 9: | Riga 9: | ||
For the preparation, a “boat shape” is made in short pastry in which a large quantity of crema pasticcera is placed. Afterwards, this is covered with another layer of short pastry. The short pastry must be made with pig fat, according with the traditional recipe from 18th century. | For the preparation, a “boat shape” is made in short pastry in which a large quantity of crema pasticcera is placed. Afterwards, this is covered with another layer of short pastry. The short pastry must be made with pig fat, according with the traditional recipe from 18th century. | ||
| − | + | Before placing the pastry in the oven, it should be brushed with egg white in order to obtain the peculiar golden colour. With the same recipe are prepared “torta pasticciotto” and “fruttone”, similar to pasticciotto but covered with chocolate and filled with pasta di mandorla and jam. | |
[[File:LECCE Pasticciotti.jpg|400px]] | [[File:LECCE Pasticciotti.jpg|400px]] | ||
Versione delle 12:08, 2 feb 2016
| Pasticciotto/en | |
|---|---|
| Comune | Lecce |
| Tipologia | Tradizioni Culinarie |
Crunchy short pastry (pasta frolla) and soft crema pasticcera compose in a pastry able to satisfy the finest taste. Pasticciotto is always included in the offer of cafes and patisseries around the area of Salento as well as it is used to celebrate special occasions.
For the preparation, a “boat shape” is made in short pastry in which a large quantity of crema pasticcera is placed. Afterwards, this is covered with another layer of short pastry. The short pastry must be made with pig fat, according with the traditional recipe from 18th century.
Before placing the pastry in the oven, it should be brushed with egg white in order to obtain the peculiar golden colour. With the same recipe are prepared “torta pasticciotto” and “fruttone”, similar to pasticciotto but covered with chocolate and filled with pasta di mandorla and jam.
| Pasticciotto/en | |
|---|---|
| Comune | Lecce |
| Tipologia | Tradizioni Culinarie |
Crunchy short pastry (pasta frolla) and soft crema pasticcera compose in a pastry able to satisfy the finest taste. Pasticciotto is always included in the offer of cafes and patisseries around the area of Salento as well as it is used to celebrate special occasions.
For the preparation, a “boat shape” is made in short pastry in which a large quantity of crema pasticcera is placed. Afterwards, this is covered with another layer of short pastry. The short pastry must be made with pig fat, according with the traditional recipe from 18th century.
Before placing the pastry in the oven, it should be brushed with egg white in order to obtain the peculiar golden colour. With the same recipe are prepared “torta pasticciotto” and “fruttone”, similar to pasticciotto but covered with chocolate and filled with pasta di mandorla and jam.
